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Italian Garbanzo Salad

Italian Garbanzo Salad RecipeKarry Hosford


  • 3 cups finely chopped fennel bulb
  • 2 cups chopped tomato
  • 1 3/4 cups finely chopped red onion
  • 1 cup chopped fresh basil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 4 garlic cloves, minced
  • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  • 1/2 cup (2 ounces) crumbled feta cheese


Combine all ingredients except the cheese in a bowl; toss well. Let stand 30 minutes; sprinkle with cheese.


    "This can be served as a first course or antipasti with Italian food, or as a side to grilled chicken. It's even better the next day over salad greens." --CL Reader

  • Yield: 8 servings (serving size: about 1 cup)

Nutritional Information

Calories per serving:159
Calories from fat:29%
Fat per serving:5.2g
Saturated fat per serving:1.3g
Monounsaturated fat per serving:2.3g
Polyunsaturated fat per serving:1.3g
Protein per serving:5.9g
Carbohydrates per serving:23.9g
Fiber per serving:5.9g
Cholesterol per serving:6mg
Iron per serving:2.2mg
Sodium per serving:368mg
Calcium per serving:103mg

Good to Know

Garbanzo beans (chickpeas) are a great source of soy protein and fiber. This dish works as a side or a starter salad.

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